Nougatine
Ingredients
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- 1
Preheat the sliced almonds in the oven at 150°C for 8-10 min.
- 2
Cook the sugar and glucose dry until an amber caramel forms.
- 3
Stir in the butter, then add the hot almonds all at once.
- 4
Pour onto a Silpat. Quickly roll out to 2-3 mm with an oiled rolling pin.
- 5
Cut while still hot.
- 6
Store in an airtight container with desiccant.
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Per 100g
Allergens
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